Instant Pot Hearty Beef and Mushroom Stew

1. Cook Mushrooms

Begin by heating 2 tablespoons of vegetable oil in your Instant Pot on the highest sauté setting until it shimmers. Add the cremini mushrooms along with 0.5 teaspoon of black pepper and 0.5 teaspoon of salt. Cook, stirring occasionally, until the mushrooms are browned and the liquid nearly evaporates, which should take about 8 to 10 minutes. Once done, transfer the mushrooms to a bowl and set them aside.

2. Brown Beef

Next, pat the beef dry and sprinkle it with 0.5 teaspoon of black pepper and 0.5 teaspoon of salt. Add another tablespoon of vegetable oil to the Instant Pot and heat it until just smoking. Brown half of the beef on all sides, which should take about 6 to 8 minutes. Transfer both the browned and unbrowned beef to a second bowl and set aside.

3. Cook Onions

Add the chopped onions, the remaining 2 tablespoons of vegetable oil, the final 0.5 teaspoon of black pepper, and 0.25 teaspoon of salt to the Instant Pot. Cook until the onions are softened, about 3 to 5 minutes.

4. Add Seasonings

Stir in the all-purpose flour, tomato paste, minced garlic, fresh thyme, and minced anchovy fillets, cooking until fragrant for about 1 minute.

5. Deglaze Pot

Pour in the dry red wine and chicken broth, scraping up any browned bits from the bottom of the pot. This step is crucial as it incorporates all the rich flavors from the pot into the stew. Stir in the beef along with any juices, the salt pork, carrots, and bay leaves.

6. Cook Under Pressure

Lock the lid on the Instant Pot and ensure the pressure-release valve is closed. Select the high-pressure cook function and set the timer for 30 minutes. This method will tenderize the beef quickly while melding all the flavors together.

7. Release Pressure

Once the cooking time is up, turn off the Instant Pot and perform a quick-release of the pressure. Carefully remove the lid, allowing the steam to escape away from you. Skim any excess fat from the surface and remove the bay leaves.

8. Add Mushrooms

Stir the reserved mushrooms back into the pot and bring the stew to a simmer on the highest sauté setting for about 5 minutes, just until the liquid is slightly thickened and the mushrooms are warmed through. Turn off the Instant Pot and let the stew rest for 10 minutes to allow the liquid to thicken slightly.

9. Season and Serve

Finally, season the stew with additional salt and black pepper to taste. Serve the stew in bowls, sprinkled with freshly chopped parsley for a burst of freshness. Enjoy your hearty and flavorful beef and mushroom stew!